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Thursday, June 2, 2011

Pickled Asparagus - Putting Food By

From the kitchen of One Perfect Bite...Please be honest. Could you resist this bargain? I need you to understand how pounds and pounds of asparagus found its way into my kitchen. I want you to understand the madness that drove a woman of my timber to process anything so vibrant in a manner guaranteed to turn it khaki green. Pounds of asparagus have already been blanched and made it to the freezer. I've held back some to use for a special project. I decided to pickle the last ten pounds of it and add the jars to gift baskets I make at Christmas time. As pickles go, this one is really easy to do. You need canning jars and a kettle, but not much in the way of special ingredients. A little garlic, some vinegar and a specialized salt used for pickling will do the trick. The pickling salt is free of additives that can turn pickles dark and brine cloudy and there really is no substitute for it. Fortunately, it can be found in any large grocery store. The most difficult part of this exercise is preparing the asparagus to fit into the canning jars. You, of course, want to discard the woody portion of the stems, but the size of your jars will require you cut the stems further still. Save this soft middle portion of the spear. Tomorrow, in a exercise where country roads meet city streets, we'll turn those odd pieces into an asparagus pesto that makes a wonderfully sophisticated sauce for chicken or pasta. Chances are most of you will never pickle asparagus, but its fun to see how its done, and the recipe will give you a greater appreciation of what's involved in putting food by.

Pickled Asparagus...from the kitchen of One Perfect Bite courtesy of the National Center for Home Food PreservationIngredients:10 pounds asparagus6 large garlic cloves4-1/2 cups water4-1/2 cups white distilled vinegar (5%)6 small hot peppers (optional)1/2 cup canning salt3 teaspoons dill seedDirections:1) Wash and rinse six wide-mouth pint jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.2) Wash asparagus well, but gently, under running water. Cut stems from bottom to leave spears with tips that fit into canning jars with a little less than 1/2-inch headspace. Peel and wash garlic cloves. Place a garlic clove in bottom of each jar, and tightly pack asparagus into jars with blunt ends down.3) In an 8-quart Dutch oven or saucepot, combine water, vinegar, hot peppers (optional), salt and dill seed. Bring to a boil. Place one hot pepper (if used) in each jar over asparagus spears. Pour boiling hot pickling brine over spears, leaving 1/2-inch headspace.4) Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.5) Process in a boiling water canner for 10 minutes. Remove from canner. Let cool, undisturbed, for 12 to 24 hours and check for seals. Allow pickled asparagus to sit in processed jars for 3 to 5 days before consumption for best flavor development. Yield: 6 pint jars.

Cook's Note: Photo of asparagus is shown before processing in boiling water bath.

I love asparagus, so I understand - I probably could not resist them too :) pickled asparagus is my favourite way to put some spring into the jar - there's no better taste for cold winter dinners :) Have a great day Mary!

This is a new one on me Mary. I've preserved asparagus frozen and canned and I thought I'd tried pickled evrything, but never considered or heard of pickled asparagus, but hey - why not? Pickled green veggies are a normal thing - I'd like to give one a try sometime.

We use to forage for asparagus along the irrigation banks when I was growing up in Yakima, as well as buy pounds and pounds of it at harvest time. Pickled is delicious especially in a Bloody Mary drink.

I have to giggle just a little because I'm not an asparagus fan (I know, people gasp when I tell them that), so when you talk about how could you not resist the bargain, I was like, well, that's easy, I could totally resist it!! Despite my lack of love for asparagus, I would still try the pickled version, that's one way I have not had them and my dad always told me to try something before saying I didn't like it :)

I love that sign, what a bargain! We loved asparagus but I have not heard of it being pickled. I think we would like it though. Thanks forr sharing another way to serve this wonderful vegetable. I'm looking forward to the upcoming recipes.

Never heard of pickled asparagus before (which doesn't mean anything else than I'm ignorant :))), I'm really tempted to try it, but not at $4,99/bunch! But I completely understand you, I would've done the same!

I've never pickled asparagus, but what a great way to reserve it. I'm sure I would have bought mass amounts as well, considering the great price and my love for the vegetable. Can't wait to see your recipe for the leftover pieces!

I've never pickled asparagus... I always just buy a lot of it around this time of year, eat as much as I can before it is no longer at the markets, and then wait till next year. :) I think I need to pickle! Thank you for the inspiration, Mary!!

Oh my goodness, there is no way I could have resisted that bargain! I've never had pickled asparagus but I have never met a pickle I didn't like...I bet it's delicious! Hope you're having a great day, Mary!

Good price on the asparagus...I've been paying twice that. Your pickling looks great and I was interested to learn that there is a special salt for pickling/canning. I've pickled vegetables a few times in the past but just used kosher salt.

Thanks for the super sweet comment you left on our blog - you made Nana's night and mine as well. We were also delighted to see your asparagus idea- I just finished adding asparagus to a Dorie Greenspan soup recipe and was remembering how much my family enjoys it. Thanks again !! Tricia

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